Egg Drop Soup with Tofu

Egg Drop Soup with Tofu

Hot broth cooks beaten eggs in this simple starter soup.

6

Servings

15 mins

Total time

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Main Ingredients

  • 1 tablespoon soy sauce,
  • 1 tablespoon cornstarch,
  • 4 cups chicken broth,
  • ¼ teaspoon salt,
  • ⅛ teaspoon gound white or black pepper,
  • 8 ounces extra-firm tofu, cubed,
  • 1 cup sliced scallions, divided,
  • 3 eggs, beaten,

Cooking Instructions

Step 1

In a small bowl, stir together soy sauce and cornstarch until smooth. In a medium lidded pot, bring broth, salt and pepper to a boil. Slowly pour in soy sauce mixture; stir and reduce heat to a low boil. Stir in tofu and 1/2 cup scallions. Simmer for 2 minutes.

Step 2

Slowly pour beaten eggs into soup in a thin stream while stirring in a circular motion. Garnish with the remaining 1/2 cup scallions. Serve immediately.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.